Nutty Bars and Bread
Nutty Bars have loads of goodness and nutrients. Vegan, gluten free, dairy free.
Servings 12 muffins or 1 loaf
For Bars Or Muffins
- 8 dates soaked in 1 cup water (preserve water)
- 1 teaspoon tsp vanilla
- 1 cup gluten free oats
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon sea salt
- 1 tablespoon chia seeds
- 1 tablespoon hemp seeds
- 1 banana
- ½ cup almonds raw
- ½ teaspoon cinnamon
- ⅛ cup coconut oil
- ¼ cup date water as needed--approximately ¼ to ½ cup
- DOUBLE THE ABOVE RECIPE
- Powdered Sugar topping
- Pomegranate Seeds topping
For Bars or Muffins:
Place almonds in food processor and process
Add other ingredients and mix
Add date water if needed to mix all ingredients completely
Oil 8x8 square dish (or 12 muffin pan)with coconut oil
Bake at 350 for 25 minutes
Let cool and slice. Drizzle with cacao sauce or chips if desired.
Pour batter into loaf pan which has been greased with coconut oil. Bake at 350 for one hour.
After cooling, dust with powdered sugar and sprinkle pomegranate seeds on the top.
Serving: 1g | Calories: 187kcal